Total Time
1hr 35mins
Prep 30 mins
Cook 1 hr 5 mins

From taste of home.

Ingredients Nutrition

Directions

  1. In a large mixing bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts. Combine the flour, baking soda, baking powder; add to creamed mixture alternately with sour cream, beating well after each addition.
  2. Transfer 2 cups of batter to another large mixing bowl; beat in the pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into a greased and floured 10 inches fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl.
  3. Bake at 350 for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  4. For glaze, in a small saucepan, combine the butter, brown sugar and milk. Bring to a boil. Remove from the heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans.

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